Try this Maple Brickle Nut Torte recipe, or contribute your own.
Suggest a better descriptionGrease and flour two 8" or 9" round cake pans. In large bowl, blend all cake ingredients, except nuts, until moistened. Beat 2 minutes at high speed; fold in nuts. Pour batter into prepared pans. Bake 9" layers for 30-40 minutes; 8" layers for 35-45 minutes, at 325~. Cool 15 minutes in pans; loosen sides and remove from pans. Cool completely. In a small bowl, dissolve drink mix and instant coffee in hot water. Add powdered sugar, Bits of Brickle and margarine; beat until fluffy. Slice cooled cake into 4 layers; gently spread 1/3 filling between each layer. Frosting: In small bowl, combine Cool Whip and powdered sugar. Frost top and sides of cake. Garnish cake with whole or halves walnuts. Refrigerate cake for at least 2 1:41 PM hours.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 108 | ||
Calories from Fat: 63 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 198.3mg | 61 % | |
Sodium 66mg | 2 % | |
Potassium 85.6mg | 2 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.7g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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